Mandi & madhbi in Abu Dhabi are two popular traditional dishes that can be found in a variety of different restaurants around the city. They are often made with either chicken or lamb, and are slow-grill in a clay charcoal oven, with a variety of spices. The dishes are made with either chicken or lamb, and are cooked in a clay pot with a variety of spices. Mandi is a rice dish that is often served with a yogurt sauce, while Madhbi is similar to Mandi, however, it has a more smoky & crispy texture due it being grilled directly over charcoal stones. Both dishes are hearty and flavorful, and are sure to satisfy even the most discerning of eaters.
The secret to it’s flavorful profile lies in the technique & method used to prepare these dishes, starting from the ingredients used.
Key Ingredients
Perfect Mix of Spices
A special spice mix called Hawaij is used to make mandi rice. The spices in hawaij vary depending on the region, but typically include cumin, coriander, cardamom, cloves, black pepper and ginger. The spices in Hawaj give the rice a beautiful aroma and a slight sweetness that pairs perfectly with the savory meat, whether you’re using lamb, beef, or chicken.
The Importance of selecting the best rice for Mandi
The type of grain used in preparation of this dish is key to the renowned taste of Mandi. Long grain rice is one of the commonly used rice for this dish. It is an important ingredient in mandi. The rice helps to absorb the flavors of the spices and meats, making for a more flavorful dish. Basmati rice is the most commonly used type of long grain rice in mandi, but other types of long grain rice can be used as well.
Why Basmati Rice is the best rice for Mandi?
Basmati rice is a long grain, aromatic rice. It is traditionally grown in the foothills of the Himalayas and is prized for its nutty flavor and distinct aroma. Basmati rice is typically used in Indian and Pakistani cuisine, but it has become popular in other parts of the world as well.
Basmati rice has a rich culture behind it’s widespread appeal. The earliest mention of it dates back to 1766. It is believed that indian traders introduced Basmati Rice to the Middle East through cultral exchanges. Many sources claimed that it was during the Mughal Empire where many dishes were exchanged and became popular between indian and middle eastern cuisines. One such example is Zuribyan rice, which is a dish that shares many similarities to the Indian “Hyderbadi Biriyani” in name and taste as well..
How do restaurants get their meat so tender: The marinade is key!
A traditional marinade for mandi meat consists of olive oil, lemon juice, and the hawaij mixture. This combination of ingredients helps to tenderize the meat and infuse it with flavor.
When preparing a marinade for mandi meat, it is important to use fresh ingredients. The olive oil should be extra virgin and the lemon juice should be freshly squeezed. The marinade should be applied to the meat several hours before cooking. This will allow the flavors to penetrate the meat and result in a more flavorful dish.
The secret to getting the Perfect Rice? Hours Of Simmering
If you're looking to make mandi at home, it's important to plan ahead and allow enough time for the dish to cook. Start by soaking the rice in water for at least an hour, then drain it and rinse it well. Next, heat some oil in a large pot over medium heat and add the rice. Stir frequently, until the rice is evenly coated with oil and starting to turn golden brown.
Now it's time to start adding liquid. Slowly pour in water or chicken broth, being careful not to disturb the rice too much. Let it simmer in low heat, and begin to prepare the meat for slow-cooking.
Getting the meat just right
As mentioned earlier, Mandi & Madhbi are prepared in a clay oven. The cooking process is similar for both dishes up until this step. Let’s take a look at the differences in tenderizing these dishes.
How To Cook Mandi Rice?
The meat is typically suspended, or placed on a wire rack above the pot of rice, and allowed to slow-cook over a long period time, in the clay charcoal oven, also known as a tandoor. As the meat cooks, any excess fat and juices from the meat drips into the pot and blends in as it continues to cook to give it a distinct flavor, which we’ve all come to love and enjoy.
How to cook Madhbi Rice?
Unlike the meat for mandi, which is often cooked under indirect heat, the meat for madhbi is cooked directly over hot stones, or charcoal. The meat is often wrapped in foil and left to grill slowly, evenly on all sides over a period of time. This gives the meat a smoky & crispy texture that is slightly charred.
Any excess fat that is retained while cooking is mixed with the pot of rice, which is then cooked further to a fluffy and soft texture that is very aromatic and flavorful.
A traditional mandi or madhbi dish is often considered incomplete without it’s sauce. Often called Zhoug, or Shatta, a spicy tomato salsa is often served alongside these dishes.
How to make Zhoug for Mandi or Madhbi Rice?
Making Zhoug is very simple, the ingredients used to prepare this spicy salsa is as follows: Tomatoes, Green Peppers, Garlic, Ground Coriander, Ground Cumin, Ground Cardamom, Red Pepper Flakes, Salt & Extra-virgin olive oil. Finely chop the vegetables, and blend them into a fine paste and then you are ready to serve. Adjust the ingredients as desired to achieve the spiciness you desire.
This might seem like a lot of work, but once you try making this, you will find how easy it is to prepare the perfect “restuarent” quality Mandi & Madhbi at home. If you’re busy and find yourself craving for some delicious mandi or madhbi, don’t worry. There are many well-established yemeni restaurants like Al Mandi & Madhbi House, a restaurant in Abu Dhabi with delicious dishes, for over a decade. They also offer home delivery, bring delicious mandi & madhbi near you anywhere in Abu Dhabi.
Comments
Post a Comment